Buttermilk Pancakes

Close-up of aerated, toasted breakfast cakes with a square melting butter and side of wavy, browned bacon strips on a patterned plate.

5 from 1 vote

These Buttermilk Pancakes cook up fluffy and golden with brown sugar and cinnamon. They are a simple homemade breakfast that works for everyday mornings or a relaxed weekend brunch.

Course Breakfast, Breakfast & Brunch, Main Dish

Cuisine American

Keyword Brown Sugar Cinnamon Pancakes, Brown Sugar Pancakes, Buttermilk Pancakes, Cinnamon Buttermilk Pancakes, cinnamon pancakes, classic pancake recipe, easy pancake recipe, Fluffy Pancakes, homemade pancakes

Servings

Calories 169kcal

Author Shelby Law Ruttan

Equipment

mixing bowls
Hand whisk
Measuring cups
Measuring spoons
Electric griddle , or large griddle for stove
Spatula
¼ cup scoop

Ingredients

2¼ cups all-purpose flour
¼ cup brown sugar
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon ground cinnamon
½ teaspoon salt
2 cups buttermilk
2 large eggs
1 teaspoon vanilla extract
butter , for frying

Instructions

In a large mixing bowl, using a hand whisk, combine the flour, brown sugar, baking powder, baking soda, cinnamon, and salt. Set aside.
In medium bowl, whisk together buttermilk, eggs, and vanilla extract.
Add the wet ingredients to the dry ingredients, whisking until dry ingredients are just combined.
Heat a large griddle over medium heat until hot. Coat with a small amount of butter or cooking spray.
Once hot, scoop ¼ pancake batter onto hot griddle. Cook until edges form and top begins to bubble.
Flip pancakes and cook another 1-2 minutes, until batter is cooked through.
Serve with maple syrup, fresh fruit, and or whipped cream.

Nutrition